How To make Brie and Bacon Omelet
2 tb Butter
2 tb Chopped green onion
4 Eggs
1/4 c Milk
3/4 ts Pepper
2 oz Chopped brie, skin removed
4 sl Bacon, cooked and crumbled
3 tb Chopped toasted pecans
Fresh fruit if desired Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting pan to coat bottom and sides. Saute onion until tender, about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium to high. Pour egg mixture into skillet. Stir once nad cook until edges begin to set. using a fork, gently pull the edges of the eggs away from the sides of the pan so that the uncooked portion flows under the cooked edges. Continue until most of the egg mixture is set but the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts over the top of the omelet. Fold in half; cut into two pieces. Garnish with fresh fruit. Serve immediately. -----
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Bacon & Brie Toasted Sandwich - Sandwich Ideas
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French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
Cheese Omelette Recipe by Chef
■Cheese Omelette
▼Ingredients for 2
2 Egg
30g Sliced cheese
1tsp Oil
Salt
▼How to cook
⑴Beat egg well and Add salt
⑵Put oil in the pan and Heat on medium
⑶Pour beaten egg in the pan
⑷Add sliced cheese and cook it well
⑸Enjoy!
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Houlihan's wild mushroom and brie omelette
Here are some instructions on how to make a great omelette!